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Fathers Day Newbie HELP

edited 9:54AM in EggHead Forum
I'm a fairly recent newbie with my big green buddie. Done steaks, chops, burgers on it. Today I'll be hosting a family gathering. I went to Sam's Club and picked up a boneless pork loin, 9 pounder, cut in two chunks so it will fit (and also to use two separate rubs). I've smoked these on a traditional water smoker before, and it took close to 6 hours. Any suggestions on temperature to use for the Egg, and how long approximately it will take. Of course I don't have much time to figger this out.[p]Thanks for the support![p]
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Comments

  • GfwGfw Posts: 1,598
    PLoin05_14_0018_32_01.jpg
    <p />MNMacQ, The last one that I made I did at a dome temp of 350 degrees - I put it on at 4:30 and it was done just prior to 6:30 - I took it off at an internal temp of 160 - sonme will tell you that it can come off a little sooner.[p]Good luck!

    [ul][li]Gfw's BBQ[/ul]
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  • djm5x9djm5x9 Posts: 1,342
    MNMacQ:[p]Just want to second Gfw's cooking suggestion. I tend to pull mine at an internal of 155*. Longer, slower cooks produce shoe leather for this lean cut . . .

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  • Dr. ChickenDr. Chicken Posts: 620
    MNMacQ,
    You've heard from two of the "Eggsperts"! If Tim M or Nature Boy jump in there, you'll have a 'forum' of eggspertise to draw from. Seriously, any of the four will show you how to do a porkloin to puuuurrrrrfection! So will a lot of others here on the forum. Follow their advise and your famioly will think you are the expert![p]Good luck! Dr. Chicken

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